Rava Dosa Recipe

📝 About Rava Dosa

Rava Dosa is a popular South Indian breakfast dish known for its thin, lacy texture and crispy edges. Made from semolina (rava/sooji), rice flour, and all-purpose flour (maida), this dosa doesn’t require any fermentation, making it a perfect instant option for busy mornings.

Unlike traditional dosa, rava dosa batter is runny and poured over a hot tawa, forming beautiful net-like patterns. It is typically served with coconut chutney, sambar, or spicy tomato chutney.

Serves: 3–4 (makes 6–8 dosas) | Prep Time: 10 mins | Rest Time: 20 mins | Cook Time: 20 mins

🧾 Ingredients

🔪 Step-by-Step Instructions

🔹 Step 1: Prepare the Batter

1. In a large mixing bowl, add:

   • ½ cup rava

   • ½ cup rice flour

   • 2 tbsp maida

   • 1 tsp cumin seeds

   • ½ tsp crushed black pepper

   • 1 small onion, finely chopped

   • 1–2 green chilies, chopped

   • 1 tsp grated ginger

   • 6–8 curry leaves, chopped

   • 2 tbsp coriander leaves

   • A pinch of hing

   • Salt to taste

2. Add 2½ cups of water gradually and mix well.

   • The batter should be very thin and watery — like buttermilk consistency.

3. Rest the batter for 20 minutes to allow rava to absorb some water.

🔹 Step 2: Adjust Batter Consistency

1. After resting, check the batter.

   • Add more water (¼ to ½ cup) if it has thickened too much.

2. Stir the batter well each time before pouring — the solids settle quickly.

🔥 Step-by-Step Cooking Instructions

🔹 Step 3: Heat the Pan

1. Use a cast iron or non-stick tawa with a flat surface.

2. Heat it until moderately hot. Sprinkle water — it should sizzle and evaporate immediately.

🔹 Step 4: Pour the Batter

1. Do not pour like regular dosa. Instead:

   • Mix batter well.

   • Take a ladle and pour batter from a height all over the tawa like raining drops, starting from the edges inward.

   • Fill gaps by pouring a bit more batter.

   • Don’t spread with ladle — it should form natural holes for crispiness.

2. Drizzle ½ to 1 tsp oil or ghee around the edges and some on top.

🔹 Step 5: Cook Until Crisp

1. Cook on medium to high flame until:

   • Edges turn golden brown and lift on their own

   • The dosa is fully cooked and crispy

2. No need to flip unless desired (optional).

3. Gently lift with a spatula and fold or serve directly.

🔁 Repeat for Next Dosas

• Stir the batter each time before making a new dosa.

• Adjust water slightly if batter becomes thick.

🍽️ Serving Suggestions

Serve hot with:

• Coconut chutney

• Tomato chutney

• Onion chutney

• Sambar

• Or spicy potato masala (like in masala dosa)

💡 Tips for Perfect Crispy Rava Dosa